Vietnamese Dipping Sauce

"A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate as this will not last as the rice vinegar version does."

Directions

In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

With a little bit of tweaking plus a little splash of soy sauce, this turned out really great. We had with some generic boxed spring rolls, and they were actually really good. It would also make a good base for an Asian-style salad dressing. Thanks!

I'm not sure what the "restaurant" version tastes like, but if it is similar to this, I won't like it...Too vinegary....IF I make this again, I will be tweaking a LOT...Less vinegar, brown instead of white sugar, and chili paste to mix better...and I heated it up while everything else cooked.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.